Mark's Kitchen Live Cooking Demo Sponsored by Thrive Market

Sungold tomatoes have a bright, sweet, and tangy taste. Combined with a rich homemade herb oil, and the perfumy, anise-like flavor of sweet roasted fennel, you have a delicious base for fresh seared scallops. Scallops are high in protein and B-12, iron, and phosphorus, in addition to omega-3 fatty acids. The B-12, magnesium, and potassium in scallops support heart, brain, and muscular health. Tomatoes and fennel are both high in antioxidants to boost longevity. Serves: 6 Prep Time:​ 25 minutes Cook Time: 25 minutes

Tomato Coulis

• 1 ½ cups Sungold cherry tomatoes, or any other sweet cherry tomatoes
• ½ teaspoon fresh thyme
• ¼ teaspoon sea salt

Herb Oil

• 1 cup packed fresh basil leaves (no stems)
• 3 ounces fresh chives, chopped
• ½ cup olive oil

Seared Scallops and Fennel

• 2 tablespoons avocado oil, divided
• 1 large fennel bulb, cut in half lengthwise, and quartered (save fronds for garnish)
• ½ teaspoon sea salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 18-24 scallops (3-4 per person)

Garnish

• 6-8 basil leaves, finely chopped
• 4 chives, finely chopped
• Fennel fronds, roughly chopped

Instructions:

1. For the tomato coulis: In a medium saucepan over medium heat, add tomatoes and stir occasionally until tomatoes begin to release their juices. When they start to boil, turn heat to low and cover for 10 minutes. Remove the lid and continue cooking, turning the heat to medium, for 5 minutes. Remove from heat and set aside to cool, while preparing the next step.
2. For the herb oil: place all of the ingredients in a high-speed blender and blend for 30 seconds or until smooth. Strain the oil into a glass jar using a fine mesh strainer. Make sure to press out as much of the oil using a rubber spatula or the back of a wooden spoon. Discard whatever is left in the strainer.
3. Finish the tomato coulis by straining the seeds and skin. Using a mesh strainer (you can use the same one as the herb oil), press all the pulp and juices through the strainer.
4. For the fennel: Heat a grill pan on medium-high heat. Coat the fennel with 1 tablespoon avocado oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Once the pan is hot, place the fennel in the pan and cook for 3 minutes, then flip and continue to cook for 3 more minutes. Turn off heat and leave the fennel in the pan while preparing the scallops.
5. For the seared scallops: Pat dry and sprinkle with the remaining 1/4 teaspoon each of salt and pepper. Heat the remaining 1 tablespoon avocado oil in a large sauté pan over high heat. Once hot, add the scallops and cook for 2 minutes without moving. After 2 minutes, flip and cook for another 2-3 minutes, until golden brown.
6. To serve, spread the tomato coulis on a platter. Place the scallops and fennel on top. Drizzle with oil and garnish with basil leaves, chives, and fennel fronds. Enjoy!